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Characterization of flavor volatile compounds in industrial stir-frying mutton sao zi by GC-MS, E-nose, and physicochemical analysis.
Bai, Shuang; Wang, Yongrui; Luo, Ruiming; Ding, Dan; Bai, He; Shen, Fei.
Affiliation
  • Bai S; School of Agriculture Ningxia University Yinchuan China.
  • Wang Y; School of Agriculture Ningxia University Yinchuan China.
  • Luo R; School of Agriculture Ningxia University Yinchuan China.
  • Ding D; School of Agriculture Ningxia University Yinchuan China.
  • Bai H; School of Agriculture Ningxia University Yinchuan China.
  • Shen F; School of Agriculture Ningxia University Yinchuan China.
Food Sci Nutr ; 9(1): 499-513, 2021 Jan.
Article in En | MEDLINE | ID: mdl-33473311
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Food Sci Nutr Year: 2021 Document type: Article Country of publication: Estados Unidos
Fulltext
Add to My VHL
Print
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PubMed Links
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Food Sci Nutr Year: 2021 Document type: Article Country of publication: Estados Unidos